Nova Scotia Blueberry Cream Cake

This is a very different cake. It looks like a cheesecake but it is not. It even had gotten a crack in it like a cheesecake! It's much lighter though. It had gotten rave reviews on allrecipes but I have to say that my husband absolutely hated this cake. One bite was all it took and that was it for him. I, on the other hand, did like it. I can't say it was my favorite cake, but it was very good and I'm glad that I tried it. I don't know if I would make it again. If I did I would use less blueberries. The recipe calls for 4 cups and that is alot, so I would try using only 3. The recipe also calls layering them on top of the cake layer and then adding the cream mixture on top. Most of the reviews stated it was best to add them to the sour cream and mix all together and then pour on top of cake. If you do plan to make this cake, I would recommend reading some of the recommendations the reviewers gave it on allrecipes. It's a cake to make when blueberries are in season (like now) and if you enjoy cream cakes and like to try something different.

Tomorrow is the last day of school in this area! My son is thrilled....he is so ready for summer! He's had enough of fractions and long division and I don't blame him!!!

1 1/2 cups all purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup butter
1 egg
1 teaspoon vanilla extract
4 cups blueberries

2 cups sour cream
1/2 cup white sugar
2 egg yolks
1 teaspoon vanilla extract

Preheat oven to 375 degrees F. Grease a 9 inch springform pan.

In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between fingers or using a pastry blender (I used my fingers) until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top. (I added mine to the sour cream mixture.)

In another medium bowl, whisk together the sour cream, 1/2 cup sugar, egg yolks and 1teaspoon of vanilla until smooth. Pour over the blueberries.

Bake for 60 to 70 minutes in the preheated oven, until the top is slightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.